Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
WANG Ping, LIU Yang, FENG Yingxuan, et al. Research Progress on Inhibition Mechanism and Application Mode of Essential Oil to Aspergillus flavus[J]. Science and Technology of Food Industry, 2021, 42(24): 383−395. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100178.
Citation: WANG Ping, LIU Yang, FENG Yingxuan, et al. Research Progress on Inhibition Mechanism and Application Mode of Essential Oil to Aspergillus flavus[J]. Science and Technology of Food Industry, 2021, 42(24): 383−395. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100178.
shu

Research Progress on Inhibition Mechanism and Application Mode of Essential Oil to Aspergillus flavus

    Abstract
  • Aspergillus flavus is a kind of common fungus. The aflatoxin produced by Aspergillus flavus threatens the lives and health of humans and animals. In recent years, aflatoxin poisoned incidents have occurred frequently. As a natural active substance, essential oil exerts strong inhibitory effect on Aspergillus flavus. Its mechanism and application mode are still widely concerned in the world. This article mainly summarizes the dangers of Aspergillus flavus, the inhibitory effect and mechanism of essential oils on Aspergillus flavus, and the practising that essential oils inhibit Aspergillus flavus lately, for providing a theoretical basis about the implement of essential oils in inhibiting Aspergillus flavus.
    • FullText(HTML)
  • loading
    • References (106)
    • Relative Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return